TAHINI EGG SALAD + KALAMATA/SULTANA TAPENADE

It seems my best most creative lunches have been realized due to a fridge full of nothing to eat. I can liken it to an episode of Project Runway [minus the sequins, drama, and Tim Gunn]: make a ball gown with this egg, days old bread, and a slew of condiments. I have made tahini egg salad many times in the past with hummus, minus the yolk, and it is quite delicious. The olive/sultana tapenade is super easy to make either in the food processor or on a cutting board in a pinch.

{ Bon Appétiting, Katie }

Serves 1

1 hard boiled egg

1 TBS Tahini

1 TBS hummus

lemon juice

chopped parsley

pepper

dash of cayenne (optional)

1. To hard boil the egg, place in cold water in a pot with 1 TBS vingar and bring to a boil.

2. When the pot begins to boil remove from the heat and cover, setting a timer for 10 minutes. Prepare a bowl with water and ice.

3. After 10 minutes, remove the egg and place in the ice bath to stop the cooking process. 

4. Chop the egg and combine with all other ingredients.

KALAMATA/SULTANA TAPENADE

On a cutting board, finely mince ~6 olives and a small handful of golden raisins. Drizzle a small amount of olive on the mixture and spread on a half of bread. Easily doubled/tripled for a party and served slices of pita

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